Cinnamon Sweet Potato Rolls Recipe for Soft, Fluffy Buns

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These vegan sweet potato cinnamon rolls are an indulgent treat rather than a health-focused swap. They do contain oil (vegan butter) and are not designed to be oil-free. You can try a gluten-free approach if you like, though that may require recipe adjustments. For a slightly less refined-sugar option, consider using coconut sugar in the filling.

• 1 tbsp ground flax seed + 3 tbsp water
• 3/4 cup unsweetened plain soy milk or other unsweetened plant milk
• 1/4 cup vegan butter, melted (I used Earth Balance)
• 2–2 1/2 cups unbleached all-purpose flour
• 1 packet active dry yeast
• 1/4 cup sugar
• 1/2 tsp salt
• 1/4 cup water

Filling

• 1/3 cup vegan butter, melted
• 1/2 cup brown sugar or coconut sugar (or a mixture)
• 1/2 tbsp cinnamon
• 3/4 cup chopped raw pecans

Sweet potato frosting

• 1/2 cup sweet potato puree
• 2 cups powdered sugar
• 2 tbsp vegan butter
• 1/2 tsp vanilla extract

• Mix the ground flax seed and water in a small bowl and set aside to thicken into a flax “egg.”
• Warm the soy milk and vegan butter in a small saucepan until the butter melts, then remove from heat and cool to 100°–110°F (warm to the touch).
• In a large bowl, combine the flour, yeast, sugar, and salt. Pour the cooled milk and butter mixture into the dry ingredients.
• Add the 1/4 cup water and the flax egg, then stir with a whisk until the dough begins to come together. A stand mixer with a dough hook can be used here.
• When the mixture becomes too sticky to whisk, use your hands to finish combining it.
• Turn the dough onto a floured surface and knead until smooth and elastic, forming a dough ball.
• Place the dough in a lightly greased bowl, cover with a towel or plastic wrap, and allow it to rise for at least 1 hour or until doubled in size.

Filling

• Combine the brown or coconut sugar with cinnamon in a small bowl.
• Chop the pecans into small pieces.
• Melt 1/3 cup vegan butter for brushing the dough.

Assemble Rolls

• Preheat the oven to 375°F (190°C).
• After the dough has doubled, gently deflate it and turn it out onto a floured surface.
• Roll the dough into a rectangle about 1/6 inch thick, roughly 12 x 16 inches.
• Brush the surface with melted vegan butter, sprinkle the cinnamon-sugar mixture evenly, and top with chopped pecans.
• Roll the dough tightly from the long side into a log.
• Carefully slice the log into 1-inch rounds to yield about a dozen rolls.
• Place the slices in a greased baking dish (about 10 x 10 inches) or skillet, spaced slightly apart.
• Bake for 25–30 minutes, or until golden and cooked through (reduce time slightly if your oven runs hot).

Make the Sweet Potato Icing

• In a food processor, combine powdered sugar, sweet potato puree, vanilla, and vegan butter. Blend until smooth and creamy, scraping down the sides as needed.
• Remove the rolls from the oven and let them cool 5–10 minutes so the icing doesn’t melt entirely off.
• Spread or drizzle the sweet potato icing over the warm rolls and serve immediately.